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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 35
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35 Tapioca Pudding Put eight large spoonfuls of Tapioca to three pints of milk. warm it and let it soak untill it becomes soft, then stir it up and mix with it two spoonfuls of melted butter, four beaten eggs, a wine glass of wine, four large spoonfuls of fine white sugar, a grated nutmeg, or the rind of a lemon. Bake it immediately. Rice Pudding A cup of rice in a pint of milk to scald; add a quart of milk and boil. When cold, add butter, salt, sugar, and the beaten yolks of 4 eggs. Pour into a buttered dish and bake. Cover with a frosting of the white and sugar and set in the oven to brown.
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35 Tapioca Pudding Put eight large spoonfuls of Tapioca to three pints of milk. warm it and let it soak untill it becomes soft, then stir it up and mix with it two spoonfuls of melted butter, four beaten eggs, a wine glass of wine, four large spoonfuls of fine white sugar, a grated nutmeg, or the rind of a lemon. Bake it immediately. Rice Pudding A cup of rice in a pint of milk to scald; add a quart of milk and boil. When cold, add butter, salt, sugar, and the beaten yolks of 4 eggs. Pour into a buttered dish and bake. Cover with a frosting of the white and sugar and set in the oven to brown.
Szathmary Culinary Manuscripts and Cookbooks
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